Yellow Santol (Sandoricum koetjape), also known as cotton fruit, is a tropical fruit native to Southeast Asia, particularly the Philippines, Thailand, and Malaysia. The fruit grows on tall trees and is round, with a yellow to golden-brown skin when ripe. Inside, it contains a thick, spongy rind and juicy white pulp that surrounds several large seeds. The pulp ranges in flavor from sweet to tangy and slightly sour, depending on the variety and ripeness.
Yellow Santol is typically eaten fresh, dipped in salt or chili-sugar, or used in local dishes like the Filipino stew sinigang, where its tartness enhances the broth. It’s also used in jams, juices, and preserves. Nutritionally, santol offers dietary fiber, vitamin C, and antioxidants.
Traditionally, various parts of the tree have been used in folk medicine for digestive and anti-inflammatory benefits. Though underutilized globally, yellow santol remains a beloved seasonal fruit in its native regions.
Plant comes in a 14cm deep pot